Jackfruit Idlis

So, here is the last but not the least in my jackfruit series-idlis! Yes, how could I not make the healthiest Indian breakfast with my current favorite fruit? All I had to do was use the same batter that I used for pancakes and pop it into a idli steamer and voila! Alright, before you label me lazy and shirker, I did go a wee bit further and made a sweet/spicy/tangy dip with red bell peppers and tomato to go with the idlis and I also flavored half of the batter with some instant coffee and boy what a deadly combo jackfruit and coffee make! Must try it out!

Brown sugar – 2 tablespoons (using brown sugar is recommended as it complements the taste and flavors of jackfruit)

For coffee flavored idlis add some instant coffee (cooled down) to the batter- I added 3 tablespoons to half of my batter

For dip:

Red bell pepper (large)- ½

Tomato (medium sized)- 1

Fresh Red chili (can use green as well)- 2 or more as per desired heat

Garlic -4 pods

Onion (medium sized)- ½

Salt-1 teaspoon or to taste

Instructions

Preheat the oven to 180 degrees and line a baking tray with foil. Drizzle a teaspoon of oil on the foil and roast ingredients for dip for 15 minutes or until the vegetables are evenly roasted. We do not need to char the vegetables, just roast it enough to get a smoky flavor. Let it cool and blend

Blend the rice and jackfruit pulp in a high-speed blender, scraping sides intermittently until a smooth consistency is achieved. You would need to add 2-4 tablespoons water so as to achieve an idli batter consistency. For the coffee flavored idlis, instead of water add instant coffee mix

Place in idli steamer and steam as you would steam regular idlis. Serve hot iris with the dip